Weekday Beef Stew

Name: Weekday Beef Stew
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 sheet frozen puff pastry, thawed; 1 package (15 ounces) refrigerated beef roast au jus; 2 cans (14-1/2 ounces each) diced tomatoes, undrained; 1 package (16 ounces) frozen vegetables for stew; 3/4 teaspoon pepper; 2 tablespoons cornstarch; 1-1/4 cups water

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Prep Time: 10 minutes

Cook Time: 20 minutes

Total: 30 minutes

Servings: 4

Author : Taste of Home

Ingredients

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1 sheet frozen puff pastry, thawed1 package (15 ounces) refrigerated beef roast au jus2 cans (14-1/2 ounces each) diced tomatoes, undrained1 package (16 ounces) frozen vegetables for stew3/4 teaspoon pepper2 tablespoons cornstarch1-1/4 cups water

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Instructions

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Preheat oven to 400°. Unfold puff pastry. Using a 4-in. round cookie cutter, cut out 4 circles. Place 2 in. apart on a greased baking sheet. Bake until golden brown, 14-16 minutes., Meanwhile, shred beef with 2 forks; transfer to a large saucepan. Add tomatoes, vegetables and pepper; bring to a boil. In a small bowl, mix cornstarch and water until smooth; stir into beef mixture. Return to a boil, stirring constantly. Cook and stir until thickened, 1-2 minutes., Ladle stew into 4 bowls; top each serving with a pastry round.